Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage

Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage

Fresh walnut is obtaining high attention due to its pleasant taste and health benefits. This study aimed to evaluate the influence of storage temperatures (0 °C and −20 °C) on the kernel quality, total phenols, and antioxidant enzyme activities of walnuts in three forms (fresh kernels, walnuts with...

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Bibliographic Details
Main Authors: Yanping Ma, Chaoye Wang, Chaobin Liu, Jiawei Tan, Huiling Ma, Jin Wang
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
fresh walnut
total phenols
frozen storage
fatty acid
antioxidant enzyme
Online Access:https://www.mdpi.com/2304-8158/10/9/2027

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